Place rhubarb in large saucepan. Add water and sugar; mix lightly. Bring to boil on medium heat, stirring constantly. Boil 2 min. Remove from heat.
Stir in jelly powder until completely dissolved. Pour evenly into 7 dessert cups.
Refrigerate 3 hours or until firm.
Kraft Kitchen Tips!
For a slightly sweeter dessert, prepare as directed increasing sugar to 3/4 cup.
Prepare as directed, using Jell-O No Sugar Added Raspberry Jelly Powder.
Calories From Fat
% Daily Value
Fat 0 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 65 mg
Carbohydrate 17 g
Fibre 1 g
Sugars 15 g
Protein 1 g
Makes 7 servings, 1/2 cup (125 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.